Wednesday, March 18, 2009


1lb chicken (pound/tenderize) or tilapia cut into palm-sized pieces
¼ c. flour
1t. salt
½ t. paprika
4T olive oil
1T lemon juice
4T butter
1t. garlic
1/3 c. sherry or white wine
1/3 c. chicken broth
1T cornstarch
2T capers

Dredge chicken in flour, salt, and paprika. Heat oil over high in skillet. Cook chix 2 min on each side. Remove to plate. Reduce to med heat. Add butter and garlic. Combine wine, broth, and cornstarch. Add to pan. Bring to a boil over high heat for 1 min, scraping bottom of pan. Stir in lemon juice and capers. Add chicken to pan to warm. Serve with pasta.

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